Casserole of Beef

Ingredients

• Cut cold roast beef and steak alone or in combination in 1 inch cubes; there should be one quart.
• Put in a casserole dish and add 2 c. brown sauce or roast beef gravy
• \ c. celery
• \ c. carrots cut in cubes
• i onion thinly sliced
• i c. canned tomatoes
• i tsp. Worcestershire sauce
• \ tsp. salt
• \ tsp. pepper
• then add i c. peas, beans, or mushrooms, canned or fresh
• i c. potato balls, previously cooked in boiling salted water 10 minutes.

Method

1. 1

   Put in a casserole dish and add all ingredients.

2. 2

   Cover and bake one hour; then add peas, beans, or mushrooms, and potato balls.

3. 3

   Serve from casserole.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 61. The excerpt below is the record exactly as published.

Casserole of Beef Cut cold roast beef and steak alone or in combination in i inch cubes ; there should be one quart. Put in a casserole dish and add 2 c. brown sauce or roast beef gravy, \ c. celery, and \ c. carrots cut in cubes, i onion thinly sliced, i c. canned tomatoes, i tsp. Worces- tershire sauce, \ tsp. salt, and \ tsp. pepper. Cover and bake one hour ; then add i c. peas, beans, or mushrooms, canned or fresh, i c. potato balls, previously cooked in boiling salted water 10 minutes. Serve from casserole. Casserole of Veal Ingredients : i Ib. veal 3 c. stock 3-4 small onions i small piece salt pork \ c. cubed carrots i small piece suet \ c. cubed onions 6 tbsp. flour i stalk celery kitchen bouquet 8 potato balls seasonings Method : Brown the vegetables and meat in tried-out salt pork. Make a brown sauce with flour and stock. Pour over the meat and vege- tables in a casserole. Bake one hour. 144 LABORATORY MANUAL OF FOODS AND COOKERY Souffle of Lamb Ingredients : 2 c. lamb i tsp. kitchen bouquet 2 tbsp. butter ^ c. stock 3 tbsp. flour i c. cream or milk \ tsp. salt | c. crumbs cayenne i tsp. parsley 3 eggs Method : Prepare sauce, add meat, crumbs, and seasonings. Add the well- beaten yolks, and fold in the stiffly beaten whites of eggs. Bake in moderate oven until light. Royal Scallop Ingredients : I Ib. ham 3 tbsp. flour 3 hard-cooked eggs 3 tbsp. butter parsley i pt. milk 2 c. buttered crumbs Method : Scald a blade of mace with the milk, and strain. Make a white sauce of the butter, flour, and hot milk. Chop ham and eggs, add parsley and white sauce. Prepare as any scalloped dish. Bake in hot oven until crumbs are brown. MEAT SAUCES Brown Sauce Ingredients : i tbsp. chopped onion 2 tbsp. butter i tbsp. chopped carrot 3 tbsp. flour i sprig parsley j tsp. salt i sprig thyme 5 tsp. pepper piece bay leaf i c. brown stock Method : Cook the vegetables and herbs in the butter until brown ; add the flour (an extra tbsp. is used as flour loses its thickening quality to MEATS, STOCK SOUPS, AND GELATIN 145 some extent when changed to dextrin) and brown. Add the stock gradually. Strain before using. Brown Mushroom Sauce To i c. of brown sauce add ^ c. canned button mushrooms, whole or cut in halves. Fresh mushrooms must be cleaned, pulled, browned in butter or simmered in water until tender, before they are added to the sauce. Mushroom Sauce 1 ngredients : drippings from fillet i pt. stock 2 tsp. butter i pt. cooked mushrooms 4 tsp. flour i tsp. Worcestershire sauce

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